Ice cream, chocolate and caramel pie

Ingredients:

• 6 waffle cones, broken into large pieces (about 2.5 cm each; about 2 cups total)
• 60 g semi-sweet chocolate (not granulated), chopped
• 2 cups softened vanilla ice cream
• 0.5 cup prepared dulce de leche
• 0.5 cup chopped salted roasted peanuts

Preparation:

1. Spray the inside of a 9-inch pie pan with cooking spray. Place plastic wrap over the pan and press gently to adhere.
2. Scatter small wafer pieces over the bottom of the pie dish, covering it evenly, and arrange larger pieces in a mosaic pattern along the sides. Get creative: pointy wafer pieces will create a more interesting edge to the pie.
3. Place the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring occasionally, until melted. Drizzle the chocolate over the waffle cone shells. Refrigerate until the chocolate sets, about 10 minutes.
4. Spread the softened vanilla ice cream over the chocolate layer, smoothing the surface. Wrap in plastic wrap and freeze until set, at least 2 hours.
5. Drizzle the dulce de leche over the top of the pie and spread it out to the edges as evenly as possible. Don't worry if there are some gaps. Return the pie to the freezer to let the dulce de leche set, about 30 minutes.
6. Bring the pie to room temperature about 10 minutes before serving. Sprinkle with chopped peanuts and slice with a hot knife.